Sweet Dough preparation:
Combine warm milk, sugar, salt, softened butter, and beaten eggs.
Dissolve yeast in warm water and add to other ingredients. Add half
of flour, mix well until smooth. Add flour to handle easily. Knead
dough on lightly floured board. Put dough in greased bowl, cover
and place in warm, draft free place until doubled in size. Punch
down and let double again. Divide dough in three parts. Roll each
part until very thin in rectangular shape. Spread filling, roll and
twist
in circular shape like a snail or cinnamon roll. Place in greased 8-
inch or 9-inch cake pans. Cover, put in warm place and let rise.
Bake at 350 degrees for 30 to 45 minutes.

Set rack in lower third of oven and preheat oven to 350F. Butter a 13 x 9 inch baking pan. Core and cut the apples into thin wedges, leaving the skin on or you may remove skin. In a skillet, melt butter with brown sugar and 1 tablespoon water. Add the apples and cook, stirring for 2 to 3 minutes. Transfer to the baking dish and let cool. Cut cream cheese into cubes and arrange evenly over the apples. cut the slices of bread in half diagonally and layer over the apples to cover the whole dish. In a large mixing bowl, beat together eggs, milk and vanilla. Pour the egg mixture over the bread, taking care to dampen all the bread. Sprinkle with cinnamon. Bake for 40 to 50 minutes, until golden and puffed. Let cool 10 minutes before serving.

Cut bread into 1-in. cubes; place half in a grease 13-in. x 9-in.x 2-in.
baking dish. Cut cream cheese into 1 –in. cubes; place over bread. Top
with blueberries and remaining read. In a large bowl, beat eggs. Add milk
and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or
overnight. Remove from refrigerator 30 minutes before baking. Cover and
bake at 350 degrees for 30 minutes. Uncover; bake 25-30 minutes more or
until golden brown and the center is set. In a saucepan, combine sugar and
cornstarch; add water. Bring to a boil over medium heat; boil for 3
minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for
8-10 minutes or until berries have burst. Stir in butter until melted.
Serve over French toast. Yield: 6-8 servings (1 ¾ cups sauce).

This Week’s Christmas in July Edition of the Carnival of the Recipes is being hosted at Christmas Recipes

This very special Christmas-themed Recipe Carnival provides some absolutely amazing Holiday Recipes.

While you still have some time to plan for the Christmas Holiday and Thanksgiving Holidays you should try some of these that sound especially good and decide whether they should be added to your menu plans for your holiday meals and become a part of your family’s holiday traditions or should become a staple of your regular cooking all year ’round.

The Carnival is divided up into categories of Recipes for Christmas below:

Mama Squirrel presents Christmas Day Lunch posted at Dewey’s Treehouse. She had this to say about these recipes “Some people don’t really eat lunch on Christmas Day, but we eat breakfast early enough that we’re hungry again by lunchtime.”

Christmas Cookie Recipes – Christmas Cookies

The Grande Finale – Christmas Trifle

Last but not least, the favorite recipes of all time right here on Christmas Recipes are the Trfile recipes that we have posted here in the past. We will include those here again as a fitting finish to the Christmas in July Edition of the Carnival of the Recipes.

* Make the dough for your bread or rolls a few weeks ahead of time. Allow the dough to rise fully once, shape it, wrap it well in freezer-safe plastic wrap or foil and freeze. When ready to bake, thaw the dough in the refrigerator. This will usually take a least a few hours or overnight. Set it in a warm place and give it its second rise and bake.

* If you have a bread machine use it to mix the dough. Bake the bread the night before the big day and refresh it in a 350 degree oven for 10 minutes just before serving.